Slice the lamb into chops and brush with rapeseed oil then season with salt and pepper.
Bend the asparagus spears at the ends where they will naturally break, discard the ends and brush the spears with rapeseed oil.
Put the potatoes on to steam, depending on their size they should take about 20 minutes (maybe longer – check with a skewer)
Put the skillet on the hob on high heat and allow to get really hot. (you may want to open the window)
Brush a little oil on the baking tray and slice the garlic bulbs down the middle then push around in the oil to coat.
Bake the garlic in the oven for about 12 – 15 minutes or until soft and lightly browned.
When the potatoes are completely soft throughout remove from the heat and set aside to cool slightly.
Char-grill the asparagus for about 30 seconds turning over to get an even charring then remove to the second baking tray.
Place the chops down on to the skillet and press down gently, grill for 2 minutes on each side and then place on the second baking tray with the asparagus and repeat until all the lamb is charred.
Sprinkle over the rosemary needles and place in the oven for one more minute. (maybe longer if you prefer the lamb less pink but watch you don’t over cook the asparagus)
Serve the chops and asparagus on a board with mint leaves and garlic bulbs.
Toss the cooled potatoes in the wild garlic and pumpkin seed pesto and serve to the table in a bowl.
Let everyone help themselves and pop open a bottle of crisp white wine such as Sancerre.
You can pop the garlic cloves out of their paper skins and spread on some sour dough bread if you have a loaf or just add to your plate as a condiment.
If you like a gravy with your lamb simply reduce some white wine and add chicken stock with any remaining meat juices and reduce then whisk in cold unsalted butter. Reduce until you have the thickness you desire.